Optical method for the in-situ measurement of the ph-value during high pressure treatment of foods

High Pressure Research

Volumn 22, Issue 3-4, 2002, Pages 757-761

  Stippl, V M ^a   Delgado, A ^a   Becker, T M ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Chemometrics; Food technology; High pressure treatment; In situ measurement; pH value; Spectroscopy

Indexed keywords

ENZYMES; FOOD PRODUCTS; GELS; IONIZATION; MICROORGANISMS; OPTICAL SYSTEMS; PH EFFECTS; SPECTROSCOPIC ANALYSIS; THERMODYNAMICS;

CHEMOMETRICS; FOOD TECHNOLOGY; HIGH PRESSURE TREATMENT; IN-SITU MEASUREMENTS; PH VALUES;

HIGH PRESSURE EFFECTS;

EID: 0348001928     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950212433     Document Type: Article

References (4)

1. Neumann, R. C., Kauzmann, W. and Zipp, A. (1973). Pressure dependence of weak acid ionisation in aqueous buffers. J. Phys. Chem., 77, 2687.
2. Tsuda, M., Shirotani, I., Minomura, S. and Terayama, Y. (1976). The effect of pressure on the dissociation of weak acids in aqueous buffers. Buell. Chem. Soc. Japan., 49(11), 2952.
3. Hayert, M., Perrier-Cornet, J.-M. and Geravais, P. (1999). A simple method for measuring the pH of acid solutions under high pressure. J. Phys. Chem. A, 103, 1785.
4. El'yanov, B. S. and Hamann, S. D. (1975). Some quantitative relationships for ionisation reactions at high pressures. Austral. J. Chem., 28, 945.